Cilantro Lime Chicken Bowl
Ingredients:
1.5 lbs boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional, for extra heat)
Salt and black pepper to taste
1 tbsp lime juice
1/4 cup chopped cilantro
1 cup cooked quinoa or rice
1 (15 ounce) can black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 avocado, diced
1/2 red onion, thinly sliced
1/2 cup cherry tomatoes, halved
Lime wedges, for serving
Instructions:
1. Season the chicken breasts generously with salt, pepper, chili powder, cumin, garlic powder, onion powder, and cayenne pepper (if using).
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until cooked through and no longer pink inside. Internal temperature should reach 165°F (74°C).
3. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into bite-sized pieces.
4. While the chicken rests, prepare the remaining ingredients. Rinse and drain the black beans. If using frozen corn, thaw it completely. Dice the avocado and red onion, and halve the cherry tomatoes.
5. In a small bowl, whisk together the lime juice and chopped cilantro.
6. In a large bowl, combine the cooked quinoa or rice, black beans, corn, avocado, red onion, and cherry tomatoes.
7. Add the sliced chicken to the bowl.
8. Pour the cilantro-lime dressing over the chicken and vegetable mixture, tossing gently to combine.
9. Serve immediately, garnished with extra cilantro and lime wedges. Enjoy!